Reviews for Classic Pot Roast

First of all, 300 degrees is too low to even slow cook a roast, unless you plan to let it cook more than 3 hours. Secondly, fresh potatoes and carrots must be cooked more than 30 minutes, unless you like them very crunchy. Gravy was bland, although horseradish livened everything up a bit. In conclusion, roast was okay, but NOT worth the amount of prep time and all of the moving the roast, straining, skimming, etc. I think I'll stick to my old tried and true recipe.

October 29, 2009

Delicious on a winter night.

January 25, 2008

Great recipe for a classic "comfort food".  Made exactly as directed, roast was moist and flavorful.  Will definitely repeat.

January 24, 2008

January 24, 2008

January 20, 2008